journal

Pastry making is an art that feeds on creativity, patience, flair, and passion. Over the last four centuries, it has seen such a flourishing development that today many of the most famous Italian pastry chefs enjoy great fame, even internationally....

We support the training path of our students by providing them with ever-changing tools and methods to start high-profile training. One of these is the possibility of obtaining support such as that provided by Intesa Sanpaolo, which helps to give...

Sustainability in the kitchen is not just a trend, but a necessity to safeguard the planet and people's health. Cultivating one's own vegetable garden, choosing seasonal and zero-kilometer products, and reducing waste and emissions are some of the practices that...

Ciro Scamardella moved from the kitchens of Martin Berasategui, in the three-star Lasarte restaurant, ​​to those of Anthony Genovese's Il Pagliaccio. From the collaboration with Roy Caceres from Metamorfosi, to Pipero, a Michelin star in Rome , where he has...

Two of the most important fairs dedicated to two Made in Italy excellences: food and tourism. Both are aimed at an audience made up of both passionate consumers and industry professionals. But, the connections between the two areas are increasingly...

Sigep 2024, the international pastry exhibition, has closed its doors with positive results: visitors from over 160 countries, 1,200 exhibiting brands from 35 nations, over 500 buyers from 84 nations for 5,200 business meetings, and three international competitions with a...

Chef Davide Caranchini, one of the brightest stars of Italian cuisine, has arrived in the kitchens of the Congusto Institute. His Materia restaurant, located in Cernobbio on Lake Como, won its first Michelin star a few years ago and has earned...